This beef curry is a version of a childhood memory of one of Rick Stein’s mum’s curries. The curry is finished with sultanas and desiccated coconut; served with chutney, salted fish and poppadoms..

British Raj Beef Curry 1Recipe by “Rick Stein from Rick Stein’s India”

preparation time: less than 30 mins; cooking time: 1-2 hrs; Serves 4-6

  • 25g butter
  • 750g chuck steak, cut into 4cm cubes
  • 2 medium onions, sliced
  • 3 garlic cloves, crushed
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground turmeric
  • 1½ tbsp garam masala
  • 1½ tsp salt
  • 600ml beef stock
  • 50g desiccated coconut
  • 100g sultanas


  1. Melt butter in a large, sturdy pan over a medium heat.
  2. Add steak, in batches, and fry for a few mins till browned and then remove to a plate.
  3. Add onions to same pan and fry for 10 mins, or till softened and golden-brown.
  4. Add garlic and fry for 1 min, then return meat to pan, along with any juices on plate.
  5. Stir in chilli powder, turmeric, 1 tbsp garam masala, and salt, and cook for 1 min.
  6. Add stock, followed by coconut and sultanas.
  7. Bring to a simmer, cover and cook over a low heat for 45-60 mins or till beef’s tender.
  8. Stir in the rest of garam masala and serve.

British Raj Beef Curry 2

To serve
Choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms

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